Roasted Brussels Sprouts With Carrots

Ingredients

• 2 pounds fresh brussels sprouts
• 8 medium carrots, peeled and cut into 2-inch pieces
• 1/4 cup olive oil
• 1/2 to 1 tablespoon sugar
• 1 tablespoon chopped fresh thyme
• 1/2 to 1 teaspoon salt
• 3/4 teaspoon ground pepper
• 2 tablespoons red currant jelly
• 2 tablespoons hot water

Preparation

1. Remove discolored leaves from brussels sprouts. Cut off stem ends; cut in half lengthwise.
   
   Place brussels sprouts and carrots in a large roasting pan. Combine olive oil and next 4 ingredients; pour over vegetables, tossing to coat.
   
   Cover and bake at 425° for 20 minutes. Uncover and bake 25 minutes or until tender.
   
   Stir together jelly and 2 tablespoons hot water; pour over vegetables, tossing to coat. Serve immediately.